Hamdi Saidani This Cherry Lollipops Recipe is an easy and fun recipe, which is made with cherry gelatin and corn syrup. It’s a great choice for parties, ready in about 25 minutes, plus cooling time.
Cherry Lollipops Recipe Ingredients
- 3/4 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup butter
- 1 (3-ounce) box cherry gelatin dessert mix
- Nonstick cooking spray or butter for greasing
- 20 (4-inch) lollipop sticks
How To Make Cherry Lollipops Recipe
- Prep the pans: Butter or spray two large baking sheets. Arrange 10 lollipop sticks on each sheet, spacing them evenly.
- Make the syrup: In a small saucepan, stir the sugar, corn syrup, and butter over low heat until the sugar has completely dissolved.
- Cook to temperature: Increase the heat to bring the mixture to a slow boil, stirring frequently. Continue cooking for 7 minutes, or until a candy thermometer registers 275°F (soft-crack stage).
- Add flavor: Immediately remove the pan from the heat and carefully stir in the gelatin powder until it is completely smooth.
- Form the lollipops: Working very quickly, use a metal tablespoon to carefully spoon the hot syrup over one end of each lollipop stick, forming a round shape.
- Cool and wrap: Let the lollipops cool completely at room temperature until they are hard. Once cooled, wrap each lollipop individually in plastic wrap.
Recipe Tips
- Do I need a candy thermometer? It is highly recommended for accuracy. If you don’t have one, you can test the candy by dropping a small amount into a bowl of very cold water. At 275°F, it should form threads that are hard but still flexible (the “soft-crack” stage).
- Why did my candy get grainy? This happens when sugar crystals haven’t fully dissolved before the mixture comes to a boil. Make sure the sugar is completely melted and the mixture is smooth on low heat before you increase the temperature.
- How do I work quickly before the candy hardens? Candy making is all about preparation. Have your greased pans, sticks, and gelatin packet open and ready to go before you even start melting the sugar. You have to work fast once it reaches temperature.
- Can I use a different flavor of gelatin? Absolutely! This recipe works with any flavor of Jello, so feel free to experiment with grape, lime, raspberry, or orange.
Fun Variations
This simple recipe is a great base for getting creative.
- Add Sprinkles: After spooning the hot candy onto the sticks, immediately add some colorful sprinkles before the candy sets.
- Use Molds: Instead of making free-form lollipops, you can pour the hot candy mixture into greased hard candy molds.
- Sour Lollipops: For a sour twist, lightly coat the finished lollipops in a mixture of citric acid and sugar.
How To Store Cherry Lollipops
- Room Temperature: Store the individually wrapped lollipops in an airtight container at room temperature. It’s important to keep them away from humidity and moisture, which can make them sticky. They will last for about a week.
Cherry Lollipops Nutrition Facts
- Calories: 60 kcal
- Carbohydrates: 12g
- Protein: 0.5g
- Fat: 1.5g
- Sodium: 25mg
- Sugar: 10g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make these without corn syrup?
It is not recommended. Corn syrup is an essential ingredient in hard candy making because it is an invert sugar, which helps prevent the regular sugar from crystallizing and becoming grainy.
Why are my finished lollipops sticky?
Stickiness is usually caused by humidity in the air or not cooking the candy to a high enough temperature. Make sure you reach the 275°F mark and store them in a dry, airtight container.
Can I double this recipe?
It’s generally better to make two separate, smaller batches. Large batches of candy can be difficult to manage, cook unevenly, and may harden before you’ve had a chance to portion it all out.
Try More Recipes:
Cherry Lollipops Recipe
Description
Bright red, sweet, and fruity homemade cherry lollipops that are surprisingly easy to make on the stovetop using Jello.
Ingredients
Instructions
- Arrange lollipop sticks on two greased baking sheets.
- In a saucepan, dissolve sugar, corn syrup, and butter over low heat.
- Bring to a boil and cook for 7 minutes, until a candy thermometer reads 275°F.
- Remove from heat and immediately stir in the gelatin until smooth.
- Working quickly, spoon the hot mixture over the ends of the lollipop sticks.
- Let cool completely until hard, then wrap individually.
Notes
- A candy thermometer is crucial for ensuring the lollipops reach the correct hard-crack stage and set properly.
- Have all your equipment and ingredients prepped and ready before you start, as you must work very quickly once the candy is hot.
- Ensure the sugar is fully dissolved before boiling to prevent a grainy texture.
- Store in a cool, dry place, as humidity can make the finished lollipops sticky.
